Quinoa With Edamame Parm And Egg Food

QUINOA WITH EDAMAME, PARMESAN AND EGG

Steps:

• In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper. Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat.
• Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.
• Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.

EASY QUINOA AND EDAMAME SALAD

Steps:

• Combine olive oil, vinegar, maple syrup, sesame oil, liquid amino, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake dressing until fully blended.
• Place cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
• Garnished with slivered almonds to serve.

PROTEIN-PACKED SPICY VEGAN QUINOA WITH EDAMAME

Steps:

• Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Heat olive oil in a large skillet over medium heat; cook and stir onions and bell peppers until onions are translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 2 minutes. Remove from heat; stir in soy sauce, cilantro, and chile paste.
• Stir onion mixture into quinoa mixture; simmer, stirring occasionally, until excess broth has been absorbed, about 5 minutes.

EDAMAME PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Toss the edamame with the olive oil to coat in a medium bowl. In a separate small bowl, mix the Parmesan and garlic powder with some salt and pepper. Add the Parmesan mixture to the edamame mixture and toss.
• Spread the edamame on a rimmed baking sheet and bake, turning once halfway through, until the cheese just starts to brown, 10 to15 minutes. Store in an airtight container.

QUINOA SALAD WITH EDAMAME AND POM

Steps:

• 1) Cook quinoa according to package directions. Cool to room temperature.
• 2) Whisk lime juice, olive oil, honey, ginger, salt and pepper in a large bowl.
• 3) Add quinoa, edamame and Almond Accents. Let stand 15 minutes for flavors to blend. Keeps refrigerated 12 days.

SOUTH AMERICAN-STYLE QUINOA WITH FRIED EGGS

Steps:

• Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there's any water left in the pan, drain well).
• Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.
• Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.